Cranberry Fruit Nut Bread Recipes

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

CLASSIC CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

GLUTEN FREE CRANBERRY FRUIT NUT BREAD

Steps:

• preheat oven to 350.
• Prepare cranberries, nuts and orange peel and set aside.
• Mix together dry ingredients in a large bowl.
• Cut in shortening.
• Add juice, egg and peel and mix until moist.
• Fold in cranberries and nuts.
• Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
• Cupcakes: makes 16. Bake 15 minutes or until golden brown.
• I do not wrap due to the gluten free flour, best if kept at room temperature.

CRANBERRY FRUIT NUT BREAD

Steps:

• Preheat oven to 350°F.
• Generously grease and lightly flour 9x5x3 inch loaf pan.
• Prepare cranberries, nuts and orange peel; set aside.
• In a bowl, mix together flour, sugar, baking powder, salt and soda.
• Cut in shortening.
• Stir in orange juice, egg and orange peel mixing just to moisten.
• Fold in cranberries and nuts.
• Spoon into the prepared pan.
• Bake 60 minutes or until wooden pick inserted in center comes out clean.
• Cool on rack 15 minutes.
• Remove from pan, cool completely.
• Wrap and store overnight.